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Easy Christmas Charcuterie Cups for Holiday Parties

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These Christmas charcuterie cups are the perfect party snack—each guest gets their own personal cup filled with meats, cheeses, nuts, and olives. They’re easy to make ahead, require no special equipment, and are endlessly customizable.

Ingredients

Scale
  • 6 ounces sliced salami (Genoa salami preferred)
  • 4 ounces prosciutto
  • 4 ounces pepperoni (optional)
  • 4 ounces sharp cheddar cheese, cut into ½-inch cubes
  • 4 ounces mozzarella pearls
  • 4 ounces gouda or brie, cut into small wedges or cubes
  • ½ cup roasted almonds (unsalted or lightly salted)
  • ¼ cup green olives (stuffed with pimentos or garlic)
  • ¼ cup cornichons or small pickles
  • Fresh rosemary sprigs for garnish
  • Optional: dried cranberries, fig jam, or honey

Instructions

  1. Prep your ingredients: Cube cheddar and gouda into ½-inch pieces. Drain olives and cornichons and pat dry. If prosciutto slices are long, cut in half crosswise. Set everything out in small bowls.
  2. Layer the bottom: Place a small dollop of fig jam or honey at the bottom of each cup (if using). Add about 5-6 almonds per cup to create a stable base.
  3. Add the meat: Fold each salami slice in half, then in half again to create a small wedge. Tuck 2-3 folded salami slices into each cup, pressing gently against the sides. For prosciutto, gently bunch it into a loose ribbon and place on top of the salami.
  4. Add the cheese: Drop in 3-4 cubes of cheddar, 2-3 mozzarella pearls, and 2-3 small wedges of gouda or brie per cup. Distribute evenly so they peek out between the meat layers.
  5. Add the briny bits: Tuck in 2-3 olives and 2-3 cornichons per cup, nestling them into the gaps between cheese and meat.
  6. Garnish and finish: Press a small sprig of fresh rosemary into the side of each cup so it stands upright. Add a few dried cranberries on top if desired.
  7. Chill or serve immediately: If serving right away, arrange cups on a tray. If making ahead, cover tray tightly with plastic wrap and refrigerate for up to 24 hours. Remove from fridge 15 minutes before serving.

Notes

Don’t overfill cups—aim for three-quarters full. Keep meat and cheese in visible layers. Use a variety of textures (soft, firm, crunchy, briny). Make 2-3 extra cups. Drain wet ingredients thoroughly to avoid sogginess. For best results, buy block cheese and thicker-sliced meat from the deli counter.

Nutrition

Keywords: charcuterie cups, Christmas appetizer, holiday party snack, easy charcuterie, personal charcuterie cups

Find it online: https://dinadishes.com/easy-christmas-charcuterie-cups-for-holiday-parties/